{"id":3373,"date":"2012-02-20T20:20:27","date_gmt":"2012-02-21T03:20:27","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=3373"},"modified":"2014-01-09T21:46:50","modified_gmt":"2014-01-10T04:46:50","slug":"grilling-vegetables-tools-techniques-tips-part-2","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/grilling-vegetables-tools-techniques-tips-part-2\/","title":{"rendered":"Grilling Vegetables Tools, Techniques & Tips – part 2"},"content":{"rendered":"

Grilling Vegetables Tools, Techniques & Tips – part 2<\/h2>\n

Following up on her first article “Grilling Vegetables: Tools, Tips and Techniques pt 1<\/a>”\u00a0Beverly Jo Noble of www.aLifetimeofRecipes.com shows\u00a0us how to grill vegetables in foil and use skewers. The food looks amazing!<\/p>\n

\"Grilling<\/a><\/p>\n

Last time, we talked about using an accessory grill to keep your vegetables on the grill, as well as cooking times and seasoning ideas. Here are two other techniques to cook vegetables outdoors successfully.<\/p>\n

Aluminum foil packages: This is a cross between grilling and steaming. You will get some browning (see the picture of the potato-onion mixture) but the texture will be softer than true grilling. I do like mixed vegetables with herbs, lemon juice or white wine, and olive oil cooked this way. Yes, it is steamed, and you could accomplish the same thing in the microwave or in a bamboo steamer. But this gives you a way to prepare the vegetables ahead of time, let them marinate in the seasonings, and then cook everything outside rather than running back and forth from the grill to the kitchen. Make sure you use double strength foil so that it holds up to the tongs as you turn the packages over. Several small packages (1 or 2 servings per package) will cook better and turn more easily than one large package.<\/p>\n

Here\u2019s how:<\/p>\n

Lay the foil out on a flat surface. Make sure the foil is long enough to wrap around the food 2-1\/2 to 3 times. Brush with a little olive oil. Add the vegetables in the center, along with the herbs. Fold up all the sides, then carefully add the liquids: citrus juice, soy sauce, or wine. Now bring the shorter sides together, and fold them over 3 or 4 times. Press the creases firmly. Next grab the remaining sides, bring them together, and crease until the foil is close to the food. Leave a little room for the steam, which will develop during cooking. That\u2019s it\u2026 just let them sit while you prepare the meat. If you used citrus juice, start cooking within 15 minutes; with other liquids you can wait longer. Cooking time depends on which vegetables you have chosen, 10 \u2013 20 minutes. Turn packages over midway.<\/p>\n

\"Grilling<\/a><\/p>\n

For the potato-onion mixture shown, I used 3 red potatoes and \u00bd of a large red onion. I added 3 sprigs fresh cilantro, \u00bd tsp. dried dill, one smashed garlic clove, and 1 tsp. olive oil. They were delicious! We cooked them for 20 minutes. No pre-cooking was needed, as both onions and potatoes need about the same amount of cooking time.<\/p>\n

Skewers can combine a variety of vegetables, vegetables with meat, chicken, scallops, or shrimp. The biggest drawback is the variation in cooking times.<\/p>\n

To minimize those differences: Cut onions or potatoes in quarters; place in a small bowl with about 2 Tbsp. water. Microwave 2 minutes; drain thoroughly. Add to the marinade with the other vegetables. If using tomatoes, place them in the refrigerator for 15 \u2013 20 minutes before grilling so they will cook a little slower.<\/p>\n

I find that beginning and ending my skewers with either onion or bell pepper helps to keep the softer vegetables on the skewer.<\/p>\n

Marinades: this is the basic marinade I use for most vegetables. You have several options for seasoning. Please don\u2019t use them all together\u2026 Marinate vegetables for 15 \u2013 20 minutes, then grill; about 5 minutes per side.<\/p>\n

2 Tbsp. olive oil<\/p>\n

1 Tbsp. lemon or lime juice<\/p>\n

1 tsp. salt<\/p>\n

1 clove garlic, mashed<\/p>\n

seasoning: pick from the following list<\/p>\n

1 tsp. dried Italian herbs<\/p>\n

1 tsp. Greek seasoning mix<\/p>\n

1 Tbsp. fresh basil, minced<\/p>\n

1 tsp. dried dill, or 1 Tbsp. fresh dill<\/p>\n

1 Tbsp. fresh cilantro, minced + 1 tsp. cumin<\/p>\n

1 Tbsp. soy sauce & 1 Tbsp. white wine<\/p>\n

Vegetable preparation:<\/p>\n

Asparagus, cut in 2\u201d lengths<\/p>\n

Bell peppers: discards seeds & pith, cut in quarters lengthwise, then cut each<\/p>\n

wedge in half crosswise<\/p>\n

Onions: cut in quarters; separate into 2-3 ring sections<\/p>\n

Mushrooms: rinse and cut off stems<\/p>\n

Grape or cherry tomatoes: refrigerate to slow cooking time<\/p>\n

Summer squash & zucchini: trim ends; slice about 1 inch thick<\/p>\n

Potatoes: cut in chunks; parboil first if you use them in a combination<\/p>\n

My choice of seasoning usually depends on the main dish selection. Use the same or related flavors for both the meat and the vegetables; it will work better on the plate that way.<\/p>\n

I used a Lime-Cerveza marinade for the steaks and vegetables shown in the picture:<\/p>\n

Using jalapenos makes this HOT! Poblano peppers work better for the veggies, in my opinion. But I\u2019m a bit of a wimp in the chili arena.<\/p>\n

1 red onion, minced<\/p>\n

\u00bc cup chopped cilantro<\/p>\n

2 Tbsp. minced jalapeno or poblano peppers<\/p>\n

1 garlic clove<\/p>\n

\u00bc cup olive oil<\/p>\n

2 limes, juice & zest<\/p>\n

\u00bc cup Mexican beer, or blonde ale<\/p>\n

1 Tbsp. tequila<\/p>\n

\u00bd Tbsp. freshly ground pepper<\/p>\n

1 tsp. cumin<\/p>\n

Combine all ingredients in blender. Process until smooth. Place meat or vegetables in zipper plastic bag; add marinade. This will make enough marinade for 2-3 lbs. of meat or vegetables, or split in separate bags to marinate both. It will tenderize the meat if you leave it in the marinade at least 2 hours; overnight is best. But only marinate vegetables for 15 minutes.<\/p>\n

This entire meal cooked on the grill in 30 minutes, including the time to clean and heat the grill. It\u2019s nice to do everything outside, and to be able to relax and enjoy the process without running back and forth to the kitchen.<\/p>\n

Next: my adventures with the Island Grill Stone! Will test my existing recipes for any changes needed, and try some new items that haven\u2019t worked well with other techniques. Happy grilling!<\/p>\n

\"Grilling<\/a>About the Author: Beverly Jo Noble<\/p>\n

Beverly received her first cookbook as a birthday present at age 8, and has been cooking for family and friends ever since. Growing up in the small town of Spenard, Alaska, long winters and long distances combined to make fresh produce a luxury. The family moved to Pomona, California when Beverly was 12. Suddenly, fruits and vegetables were FRESH, and oh, what a difference that made.<\/p>\n

As a single young adult, Beverly continued to cook for her own pleasure. Collecting and trying new recipes became a hobby. She soon started to play with recipes\u2026 modifying ingredients, and trying duplicate restaurant dishes at home. Fruit trees and berries in the back yard produced seasonal abundance that led to new uses in the kitchen.<\/p>\n

Heart disease, diabetes, and weight control concerns in the family led her to modify old favorites and search for new items to replace high-\u00ad\u2010fat, high-\u00ad\u2010sodium foods while balancing proteins and carbohydrates. Then a dark time: first Mom, then a son, then her husband died, all within an 18 month period. Hiding out in the kitchen helpedto disguise the loneliness\u2026. Enough already! She left the sorrow behind and moved to a new town and a new life.<\/p>\n

The Series: The first book in the series, Fabulous Fresh Fruit, is focused on seasonal, locally grown food and how to use it for breakfast, lunch and dinner. Go beyond pies and cakes to Lemon Raspberry Chicken, Pork with Pears, Nectarine-\u00ad\u2010Red Onion Salsa, and 400 more…. Future books include Veggie Love; Recipes from the Farmers Market, and Long and Slow: Soups and Stews.<\/p>\n

You can reach the author at bev4recipes@gmail.com on LinkedIn, as Beverly (Wilson) Noble, at<\/p>\n

www.Facebook.com\/Beverly.Jo.Noble or at www.ALifetimeofRecipes.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Grilling Vegetables Tools, Techniques & Tips – part 2 Following up on her first article “Grilling Vegetables: Tools, Tips and Techniques pt 1”\u00a0Beverly Jo Noble of www.aLifetimeofRecipes.com shows\u00a0us how to grill vegetables in foil and use skewers. The food looks amazing! Last time, we talked about using an accessory grill to keep your vegetables on […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[164,1314,286],"tags":[1543,1547,1545,1544,1542,590,1554,1541,1549,785,459,1555,1553,1167,1556,1552,1551,1546,1548,1550],"class_list":["post-3373","post","type-post","status-publish","format-standard","hentry","category-foil-cookery-recipes-tips-and-techniques","category-guest-authors","category-cooking-outdoors-vegetable-recipes-tips-and-techniques","tag-grill-vegetables","tag-grilled-vegetable","tag-grilled-vegetable-marinade","tag-grilled-vegetable-recipe","tag-grilled-vegetable-recipes","tag-grilled-vegetables","tag-grilled-vegetables-marinated","tag-grilled-vegetables-recipe","tag-grilled-vegetables-recipes","tag-grilling-corn","tag-grilling-vegetables","tag-grilling-vegetables-on-the-bbq","tag-grilling-vegetables-on-the-grill","tag-how-to-grill-vegetables","tag-how-to-grill-veggies","tag-marinade-for-grilled-vegetables","tag-marinated-grilled-vegetables","tag-recipe-for-grilled-vegetables","tag-recipe-grilled-vegetables","tag-recipes-for-grilled-vegetables"],"yoast_head":"\nGrilling Vegetables Tools, Techniques & Tips - part 2<\/title>\n<meta name=\"description\" content=\"The Aluminum foil packages: This is a cross between grilling and steaming. 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Grilling vegetables adds new complex dimensions that surprise the palate to what many consider to be only edible if mixed or hidden in some other dish. Vegetables get a bad rap.\u2026","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilling Vegetables, Tools, Techniques & Tips","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/02\/onthegrillWeb.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/02\/onthegrillWeb.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/02\/onthegrillWeb.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":2667,"url":"https:\/\/cooking-outdoors.com\/grilled-vegetable-quesadillas-video\/","url_meta":{"origin":3373,"position":1},"title":"Grilled Vegetable Quesadillas Video","author":"Gary House","date":"July 27, 2011","format":false,"excerpt":"Grilled Vegetable Quesadillas Video The complete recipe is here: Grilled Vegetable Quesadillas","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2555,"url":"https:\/\/cooking-outdoors.com\/grilled-vegetable-quesadillas\/","url_meta":{"origin":3373,"position":2},"title":"Grilled Vegetable Quesadillas","author":"Gary House","date":"June 27, 2011","format":false,"excerpt":"Grilled Vegetable Quesadillas Chipotle chiles and Adobo sauce flavoring these grilled vegetables is a combination born for a grill. Smokey richness with a slight bite, accenting the caramelization of the grill marks burned into the vegetables, a visual and sensory explosion encased in grilled tortillas and melted cheese\u00a0is not to\u2026","rel":"","context":"In "Side Dishes"","block_context":{"text":"Side Dishes","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/side-dish-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Vegetable Quesadillas","src":"https:\/\/i0.wp.com\/farm3.static.flickr.com\/2124\/5806056907_a37a565827_m.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2885,"url":"https:\/\/cooking-outdoors.com\/grilled-chicken-and-vegetable-enchiladas\/","url_meta":{"origin":3373,"position":3},"title":"Grilled Chicken and Vegetable Enchiladas","author":"Gary House","date":"October 10, 2011","format":false,"excerpt":"Grilled Chicken and Vegetable Enchiladas Grilled chicken and vegetables enchiladas prepared on the grill adds a certain dimension to my outdoor cooking adventures that I find very appealing. The enchiladas that I normally purchase at our local Mexican restaurant frequented by my family, boils their chicken, wraps them in a\u2026","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Chicken and Vegetable Enchiladas","src":"https:\/\/i0.wp.com\/farm3.static.flickr.com\/2426\/5830087508_44a670c52a_m.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":23539,"url":"https:\/\/cooking-outdoors.com\/grilled-steak-roasted-vegetables-and-risotto-on-the-grill\/","url_meta":{"origin":3373,"position":4},"title":"Grilled Steak, Roasted Vegetables and Risotto on the Grill","author":"Gary House","date":"May 18, 2018","format":false,"excerpt":"Grilled Steak, Roasted Vegetables, and Risotto on the Grill video from December 2016. (I have no idea why I never shared this on the Cooking-Outdoors blog but I am correcting this oversite now.) One of the recipes I enjoyed immensely, from my visit to\u00a0\"Telefonica Gastro Park\" in Tijuana an outdoor\u2026","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Steak, Roasted Vegetables and Risotto on the Grill | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2018\/04\/Grilled-Steak-Roasted-Vegetables-and-Risotto-on-the-Grill.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2018\/04\/Grilled-Steak-Roasted-Vegetables-and-Risotto-on-the-Grill.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2018\/04\/Grilled-Steak-Roasted-Vegetables-and-Risotto-on-the-Grill.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2018\/04\/Grilled-Steak-Roasted-Vegetables-and-Risotto-on-the-Grill.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":4426,"url":"https:\/\/cooking-outdoors.com\/grilled-seafood-on-the-island-grillstone\/","url_meta":{"origin":3373,"position":5},"title":"Grilled Seafood on the Island Grillstone","author":"Gary House","date":"September 10, 2012","format":false,"excerpt":"Grilled Seafood on the Island Grillstone Today's grilling recipe is the winning entry for the Great Island Grillstone recipe contest running over on the Island Grillstone Facebook page. Our winner Tom Symington, submitted his Grilled Seafood Kabobs recipe for the first week of the Island Grillstone giveaway. As promised, I\u2026","rel":"","context":"In "Fish to Shellfish"","block_context":{"text":"Fish to Shellfish","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/fish-shellfish-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Seafood on the Island Grillstone","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3320-640X480_crop.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3320-640X480_crop.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3320-640X480_crop.jpg?resize=525%2C300 1.5x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/3373","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=3373"}],"version-history":[{"count":0,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/3373\/revisions"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=3373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=3373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=3373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}